Roasted Sunchoke Chips

I have to admit I have never tried sunchokes until I made this recipe. I figured they rhymed with “artichoke” which I love so they must be good, right? I picked up a little package at my local supermarket and they sat around for a few days until I gathered up the balls to try and figure something out with them. A quick search on the internet compared the flavor to artichokes or parnsips with a potato texture.

Aaaaaaaaaaaaalrighty then.

So I washed them, sliced them thin with my mandolin (which I don’t know how I lived without) like I would to make homemade potato chips, and tossed them in a magic mixture of garlic, herbs and spices and baked them until crispy. They were amazing! They did have a slightly artichoke taste but definitely had more of a tuber-like texture and cooked up just like chips in the oven. Perfect with some burgers and asparagus on the grill!

Recipe: Oven Roasted Sunchoke Chips

Ingredients

6-8 sunchokes, washed and sliced thin

1-2 tbsp. olive oil

1-2 tsp fresh minced garlic

1/2 tsp. onion powder

1 tsp. dill, finely minced

1 tsp. rosemary, finely minced

1/2 tsp. salt

fresh ground pepper

Instructions

Wash the sunchokes like you would a potatoe

Slice thinly, either with a sharp knife or a mandolin for the best results.

Place in a bowl and add remaining ingredients and toss until evenly coated.

Spread out in an even layer on parchment for best browning.

Bake at 400 for 10-15 mins (depending on the thickness of your slices) until crispy on edges.

I have never tried sunchokes either, but one of the items on my summer bucket list is to try three new vegetables. Vegetable chips (usually sweet potato, taro root, or yuca) are one of my favorite snacks, so it looks like I will be trying these soon! Thanks for the recipe.